Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp, and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Check out this easy, no-cook recipe with all of my tips and tricks to make this delicious dessert.
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What is Shrikhand
Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp.
Mango Shrikhand, also known as Amrakhand in India, is my go-to dessert for special occasions when I am entertaining and especially to celebrate the Indian festival Gudi Padwa which signifies the start of spring!
Gudi Padwa
Gudi Padwa is the first day of the month "Chaitra" in the Hindu calendar. It is the start of spring and the beginning of a new year for the people of Maharashtra, India. One of the most auspicious days in the year, it is celebrated by displaying a 'Gudi' outside the homes. Gudi is a beautiful display made on a bamboo stick. On the top is a brass pot hung upside down, which is then adorned with a bright silk cloth, a flower garland, and a twig of mango leaves. Gudi is a sign of prosperity and good things to come. Growing up, I remember my mom making homemade Mango Shrikhand and serving it hot fluffy Puri’s to celebrate Gudi Padwa. If you love Indian recipes do also try the Jalebi recipe!
How to Make Mango Shrikhand
Step 1: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.
Step 2: Gather the corners of the cloth and tie them into a bundle. Hang the cheesecloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of greek yogurt.
Step 3: Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick strained yogurt.
Step 4: Mix well with a slotted spoon or whisk for 5 minutes until it is smooth.
Step 5: Stir in sugar and mix well for another 5 mins. Yogurt should be smooth and lump-free.
Step 6: Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill at least for an hour before serving.
Serving
- Enjoy chilled served in small bowls as a dessert
- To make a full Indian meal, serve it with hot puri's and batata bhaji (spicy potatoes)
- Serve it layered with other Indian desserts like Motichoor Ladoo, and Gulab Jamuns, or simply top it with diced fruits or nuts
Tips
- Use canned alphonso mango pulp from Swad or Deep brand
- Use plain unflavored yogurt and not low-fat or fat-free
- I have tried this recipe using greek yogurt but found that it does not have the tanginess of the traditional shrikhand
- Homemade yogurt also works well for this recipe
- If you have an Indian grocery store near you try the Desi Yogurt brand otherwise stick to Stonyfield or other plain yogurt found in grocery stores
- Shrikhand is a great make-ahead recipe, it stays well in the refrigerator for up to a month or can be frozen for longer shelf life
Variations
- Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
- Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe
- Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries
More Festive Indian Recipes
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Recipe
Mango Shrikhand - A Cool and lush Mango Yogurt dessert
Ingredients
- 2 pounds regular plain yogurt Full fat Desi Yogurt or Stoneyfield brand
- 1½ cup mango pulp Ratna or Deep Alphonso Mango Tin
- ⅔ cup sugar
- 1 pinch saffron
Instructions
- Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
- Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
- Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.
Video
Notes
- Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
- Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
- Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries
Nutrition
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Cooking For The Time Challenged says
This looks very nice! Happy holiday.?
Archana says
Thank you!!
The Metal Pan says
I love everything mango but I never tried with saffron, interesting!
Archana says
It's a beautiful combination!!
mashedmush says
So pretty!
Archana says
Thank you!
Nandini says
Looks amazing Archana 🙂
Archana says
Thank you Nandini!
Hans Susser says
Hi Archana,
great pictures, delicious looking food 🙂
I am glad I found your blog 🙂
Life is Good !
Hans.
.
http://www.ChefsOpinion.org
Archana says
Thank you Hans!
Kristy Rhine says
Thanks for following me. I love this post. It looks amazing!
Archana says
Thank you Kristy!!
Monika says
Delicious ?
Archana says
Thank you Monika!
Payal Bali Sharma says
This is amazing and so tempting.
Regards
http://www.blessmyfoodbypayal.wordpress.com
Archana says
Thank you Payal!!
Rateka says
Beautiful color and texture... Great share ????
Archana says
Thank you Rateka!
Cook with Smile.. says
Absolute delish.. Beautiful color ?
Archana says
Thank you Lathi!
Simply Splendid Food says
The creamy texture must be so good. ? Almost like cream cheese. ? I would leave out the sugar. I have saffron. I will try it without sugar and let you know. I bet it would taste spectacular too! ?
Archana says
Yes almost like cream cheese but not that thick. I am sure it will taste great with saffron too. May be a hint of cardamom if you like. I would love to know how you like it!
ashu@ashstylegourmet says
Yumm! Shrikhand is a fav food, and this looks irresistible. Lovely pictures.
Navin Varshyachya hardik shubechya to you too Archana.
Archana says
Thank you Ashu! Happy new year to you too.
Jyoti's Kitchen says
Delicious!My favourite!
Archana says
Thank you Jyoti! Favorite in our house too.
annika says
Love the photos here and of course the food!
Archana says
Thank you Annika! Mango Shrikhand is a FAV in my family.
ramblingdaisies says
What a mouth-watering picture! Will surely try this out...thanks for posting this recipe.
Archana says
Thank you!
Dimple Nagori says
Should I add more sugar if am just making elaichi kesar shrikhand?
Archana says
Add to taste